Description
Indulge in the creamy goodness of this Fresh Pea Risotto, a classic Italian dish bursting with the flavors of spring. This recipe combines the richness of Arborio rice with the freshness of blanched peas, Parmesan cheese, and a hint of white wine. Perfect for a cozy dinner or a special gathering.
Ingredients
Scale
For the Risotto:
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (kept warm)
- 1 cup fresh peas (blanched)
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
For Garnish:
- Fresh parsley or mint for garnish (optional)
Instructions
- Saute Aromatics: In a large saucepan, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 1 minute.
- Toast Rice: Add the arborio rice and stir for 1–2 minutes until the grains are lightly toasted. Pour in the white wine and stir until absorbed.
- Cook Risotto: Add the warm vegetable broth one ladle at a time, stirring frequently until absorbed. Continue for about 18–20 minutes until the rice is creamy yet slightly firm.
- Finish: Stir in peas, Parmesan, and butter. Season with salt and pepper. Serve hot, garnished with parsley or mint.
Notes
- For a deeper pea flavor and color, blend half the peas into a puree and mix with cheese and butter.
- If fresh peas are unavailable, use thawed frozen peas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
